Carbonated coffee beverages



Patented May 24, 1938 UNITED STATES caanona'mn COFFEE BEVERAGES Douglas Fronmuller, Middle Village, and Frank M. Boyles, Brooklyn, N. Y., assignora to Coffee Products Corporation, New York, N. Y a corporation of New .York

No Drawing. Application .October 25, 1935, Serial N0. 46,738

5 Claim.

This invention relates to improvements in the manufacture of carbonated coifee beverages, and includes an improved ooflee. concentrate or coneentrated coffee extract for use in making such 5 beverages, an improved process of making such beverages with the useof such concentrate, and the improved carbonated coffee beverages result-- ing therefrom. More particularly, the invention relates to an improved coffee concentrate i and process for making carbonated coifee beverages without objectionable foaming, and an improved bottled carbonated coffee beverage free from objectionable foaming properties.

Concentrated coflee extracts are prepared by extracting roasted coffee and concentrating the extract for example, to a concentration such that one gallon of the concentrate represents the extract from about 11 pounds of coffee beans.

When such a coffee concentrate is diluted with I 20 a sugar syrup and admixed with carbonated water to form a carbonated coffee beverage, considerable foaming ensues of an objectionable character, both during the carbonation and bottling of the beverage, and when the bottle containing 25 the beverage is opened. The foam produced is of a more or less stable and persistent character.

We have found that this objectionable foaming can be eliminated, or minimized to an unobjectionable extent, by the addition, to the coffee con- 3o centrate, of a small amount of a chemicalfoam inhibitor, The chemical which we have found particularly advantageousjfor this purpose is disodium phosphate dod flh ydrate. The addition of sucha foam inhibitor to the concentrated 'ascoifee extract enables .it-to be used in making carbonated coffee beverages without objection- -able foaming, and-gives an improved carbonated coffee beverage which is substantially free from objectionable foaming properties.

' 40 The concentrated coffee extracts which we have in 'g have had a pH value of about 5 to 5.1. We have found. it advantageous to add a foam inhibitor in the form of a very weak alkali; such as the acid salts of the polybasic typ to v45 increase the pH value of the concentrates, for

example, to'a'round 5.7. The use of strong alkalies in amounts such that theygeact with aromatic components present in the concentrate to cause partial saponiilcation is undesirable.

'ooButbytheuseofamilderalkalisuchasdi sodium phosphate, thisobiectionableaction is avoided. while the disodium phosphate appears tohaveothcr advantages ii -giving unimproved product, otherthan itsproperty as afoam in- II We do not, however, wish tolimit our:

.selv'es by any theoretical explanation of the actloii of the foam inhibitor, whether by decrease of the surface tension of the material, or by increase of the pH value, or by some other action; although the increase in the pH valueap- 5 pears to be desirable-perhaps by neutralizing acid constituents of the concentrates, or reducing the acidity of the concentrates, while the presence of the added phosphate in the resulting beverage is unobjectionable, and is rather desirl0 able in that it increases the content of mineral phosphate in the beverage.

The coffee concentrates, to which the foam inhibitor is added, arecoifee concentrates such as are obtainable by extracting freshly roasted mice and concentrating the resulting extract, for example, to such an extent that one gallon of the concentrate is equivalent to about 11 pounds of bean coffee extracted, although a higher or 'lower concentration can be employed. An improved coffee concentrate can be advantageously prepared in accordance with theprocess of our prior application Serial No. 733,558,1iled July 3, 1934, which contains highly volatile constituents givenofi in vapor form during. the extraction of the roasted coffee-and recovered by absorption in the cold concentrated extract.

The foam inhibitor, for example, disodium phosphate dodecahydrate, can readily be incorporated in the coffee concentrate, for example,

- to the extent of about 4% ounces of the disodium phosphate dodecahydrate per gallon of the concentrateQ The addition of this amount of the disodium phosphate increases the pH value of the concentrate from around 5 or 5.1 to about 5.7. Somewhat larger amounts can be used but they do not materially increase the pH nor do they appear to have any appreciably increased effect in reducing objectionable foaming. The following example illustrates the composition of the CarameL fl oz 12 Bodimn benzoate oa 'l% sodimn te dodecahydrate os 4% Dye solution which contains approximately 10 grams of certified food dye oz The above formula corresponds to about one gallonofconcentrate. ftcanbemarketedinss coffee syrup is suitable for use either by soda fountains in the production of a carbonated coflee beverage, or for use in forming bottled coffee beverages by admixture with carbonated water.

In preparing a bottled carbonated cofiee beverage, about one ounce of the finished coil'ee syrup, made as above described, can be added to a 6% ounce bottle together with carbonated water containing from 2 to 2 volumes of carbon dioxide, and the bottled beverage thencapped or sealed.

When a concentrated coffee extract which contains no foam inhibitor is used in making such a carbonated coffee beverage, the foam produced is stable and persistent and objectionable, both during the carbonating and bottling of the beverage,

and when the bottle Isopened. The addition of the foam inhibitor prevents the formation of an objectionably stable or persistent foam. Such foaming as occurs is unobjectionable since the foam readily breaks, leaving a substantially foam-free gas space in the bottle in whichthe carbonated beverage is formed or into which it is introduced.

From the above example it will be seen that the amount of foam inhibitor added to the coffee concentrate form only a small percentage of the concentrate, for example, around 356% or somewhat more. When the concentrate is admixed with sugar syrup to form a coffee syrup, the amount of the inhibitor is correspondingly decreased, for example, to a fraction of a per cent of the syrup. When this syrup is usedin forming the carbonated coflee beverage, the amount of the inhibitor present is stillfurther reduced to a much smaller fraction of i a per cent. This amount is nevertheless effective in imparting improved propertiesto the coffee concentrate, to

the cofl'ee syrup, and to the carbonated coffee beverage.

While the invention has been illustrated more particularly in connection with the useof disodium phosphate as the foam inhibitor, other very weak alkalies can be employed such as acid salts of the dibasic type or polybasic type, although we consider disodium phosphate particularity advantageous.

We claim:

1. A ooflee concentrate having a small amount of disodium phosphate incorporated therein as a foam inhibitor, and said concentrate being adapted for use in making carbonated coffee beverages without objectionable foaming.

2. A liquid coffee concentrate having a small amount of disodium phosphate incorporated therein to give to the concentrate a pH value of about 5.7. g

3. A coflee syrup comprising coffee concentrate and sugar syrup and having a small amount of disodium phosphate incorporated therein, said syrup being adapted for use in making carbonated, coifee beverages without objectionable foaming.

4. A carbonated coffee beverage made from a coffee concentrate, sugar syrup and carbonated water, said beverage containing a small amount of disodium hydrogen phosphate as a foam inhibitor.

5, The improvement in the production of carbonated coflee beverages by admixing a cofiee concentrate with a sugar syrup and forming the carbonated coflee beverage from the cofiee syrup which comprises incorporating in the coflee concentrate a small amount of' disodium phosphate.

DOUGLAS VFRONMULLER. FRANK M. norms, 

